Pumpkin pie using jack-o-laterns?!
Thank you!
Answers: Does anyone have a pumpkin pie recipe using jack-o-laterns?
Thank you!
from all the answers I've been reading the J-O-L do not have the quality for pie.. (???)
SO I wonder why.???
OK it may be bland....
Increase the spices by 1/4+ and the sugar to something like 1c white and 1/2c dark brown (added color).. and from 2 eggs to 3 (oh . this makes the custard richer - firmer...(opinion: I think eggs used to be larger))
I just read an article in today's paper that jack o laterns aren't the best pumpkins for making pies. They are bred for shape, not taste. They tend to be very fiberous and vegetable tasting so you end up having to use a ton of sugar and spices to make the pie sweet. You're better off using canned pumpkin. If you're still interested in using your jack o lattern though, try recipesource.com or allrecipes.com They have tons of pumpkin pie recipes.
I wouldn't make a pie out of a jack-o-lantern, after it's had a candle burning in it and it's been cut and sitting a few days...but here's a recipe for pumpkin pie using fresh pumpkin, if that's what you mean.
INGREDIENTS
1 medium sugar pumpkin
1 tablespoon vegetable oil
1 recipe pastry for a 9 inch single crust pie
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon salt
4 eggs, lightly beaten
1 cup honey, warmed slightly
1/2 cup milk
1/2 cup heavy whipping cream
DIRECTIONS
Cut pumpkin in half, and remove seeds. Lightly oil the cut surface. Place cut side down on a jelly roll pan lined with foil and lightly oiled. Bake at 325 degrees F (165 degrees C) until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender.
In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into pie shell.
Bake at 400 degrees F ( 205 degrees C) for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie comes out clean. Cool on a wire rack.
INGREDIENTS
1 medium sugar pumpkin
1 tablespoon vegetable oil
1 recipe pastry for a 9 inch single crust pie
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon salt
4 eggs, lightly beaten
1 cup honey, warmed slightly
1/2 cup milk
1/2 cup heavy whipping cream
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DIRECTIONS
Cut pumpkin in half, and remove seeds. Lightly oil the cut surface. Place cut side down on a jelly roll pan lined with foil and lightly oiled. Bake at 325 degrees F (165 degrees C) until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender.
In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into pie shell.
Bake at 400 degrees F ( 205 degrees C) for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie comes out clean. Cool on a wire rack.